I was so excited to be doing my very first guest post a couple of weeks ago over at Frugal Antics of a Harried Homemaker!
I was so nervous that I changed my mind twice before deciding what to share. I didn’t want to just do any old recipe, I wanted to incorporate something I had never done before.
Since my life doesn’t always allow me the luxury of ‘from scratch’{and because I’m just not that organized!} I decided on something that was a combination of the two, but still had all the chocolaty goodness everyone was looking for.
This is the recipe that I decided on, and I’m excited to share it with you!
Dark Chocolate Truffle Cookie Cups.
I hope you enjoy them!
Here’s all you need:
- Nestle Toll House Chocolate Chip refrigerated cookie dough {tray of 24 pre-cut squares}
- 1 C. heavy cream
- 1 C dark chocolate
- 1 Tbsp. room temperature butter
Here’s all you do:
- Divide cookie dough into 24 mini muffin cups, pressing along bottom and sides to form a ‘cup’
- Bake according to package directions
- Cool cookie cups 5 min in pans before removing to cool completely on wire rack
- While cookie cups are baking, bring heavy cream to a slight boil on low
- In a small bowl, pour hot cream over chocolate
- Let sit 1 minute
- Stir until smooth {I used a whisk}
- Stir in butter until blended
- Cover with plastic wrap, touching and covering surface of chocolate
- Refrigerate 1 hour
- Place truffle mixture in plastic Ziploc bag and seal. Cut tip off corner of bag {to create a disposable pastry bag} and pipe into cookie cups
- Top with whipped cream, if desired
- Enjoy!
Have a great day!
Linda